Shiitake

Other names: forest mushrooms, Chinese black mushrooms.

Shiitake mushrooms are prized for their smoky, steak-like flavour and meaty, dark-brown caps. Shiitake Mushrooms are not only delectable, but they are also good for you. Shiitake Mushrooms contain all the necessary amino acids that are needed in our diet. Shiitake is higher in amino acids than peanuts, soybeans, corn and kidney beans. Mushrooms are also a important source of vegetable proteins, iron, fibre, minerals and vitamins. Their distinct, pleasing flavour makes shiitakes an excellent side dish on their own — simply oven-roast, then sprinkle with salt — or starring in dishes with bold flavours like stir-fries. Shiitakes may be purchased fresh or dried, but the stems are too tough for consumption; save them for flavouring soups or making stock.

Nameko

Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The beautiful, bright-orange color and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations. This mushroom is a wonderful complement for meat, fowl, and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. Firm texture with a slightly fruity forest flavor, and a stunning accent of amber color. Pair with Pinot Noir. it likes shallot, dark green vegetables, miso, red meats. The glossy cap is a natural protein gelatin. Roasted or grilled, it forms a glaze. Sautéed it adds body to soups and risotto.

Oyster

Other names: oyster caps, tree mushrooms

With a flavor reminiscent of that of seafood, raw oyster mushrooms are fairly robust and peppery. Oyster mushrooms benefit from cooking, which lessens their pungency. Their sturdy texture stands up to longer cooking times, making oyster mushrooms a great addition to stews. When purchasing, look for oyster mushrooms with caps that are no larger than 1 1/2 inches in diameter as the smaller specimens are considered the best tasting.

White Elf

White Elf Mushrooms are closely related to King Oysters. These mushrooms are characterised by a short stem, and huge fleshy cap.

They are also known as one of the tastiest members of the oyster family. Their flavour is often compared to that of abalone.

Enoki

Other names: snow puff mushroom, golden mushroom, velvet stem
The delicate, fruity and delightfully crisp enoki possesses spaghetti-thin stems topped with petite, snowy-white caps that are best enjoyed raw; try them atop garden salads or tossed with lemon and sea salt. Enokis also make great garnishes atop hot dishes such as soups, but if you plan on incorporating them into a cooked dish add them toward the end of cooking as heat makes them tough.

Pioppino

Also known as the Black Poplar mushroom, it has magnificent brown caps on long cream colored stems. The intense forest flavor makes it a natural for pastas, game, and red meats. The caps are dark chocolate brown with a soft/silky texture. The creamy stems have a texture similar to asparagus. Excellent on its own, with red meats or game. Widely used in Italy for pasta con funghi. Pair with big red wines.

Reishi

Reishi mushrooms have been used for thousands of years for medicinal purposes, especially in Asian cultures. This is not a gourmet mushroom, but rather it's used in teas and capsule form as well as extracts. Reishi mushrooms have been used for centuries in Chinese and Japanese culture for various heath benefits. These cultures use it to increase health and believe them to extend life, increased sexual virility, use in treatment of cancer, to increase immune system to resist diseases and even to combat high altitude sickness!! This mushroom is used in many cultures to help strengthen the immune system.